- -12%
Castello Di Monsanto - Nemo Magnum 2004
Winery Castello Di Monsanto
€95.40
€84.00
Save 12%
Characteristic
Classification
Toscana IGP
Size
Magnum
Body
Heavy
Ageing
From 18 to 24 months
Blend
Cabernet Sauvignon
Out of the 72 hectares of vineyards, between 260 and 310 metres a.s.l., 56 hectares are of Sangiovese, the vine which the company has always deeply believed in right from the start.
The Sangiovese clones present in the vineyards come from a mass selection of the vines found in the vineyard Il Poggio, the mother of all the vineyards at Monsanto. Also present in a small percentage are the two historic vines of the Chianti Classico grape blend : Canaiolo and Colorino.
In 1976, Fabrizio Bianchi decided to experiment two non-autochthonous vines : he planted the Valdigallo vineyard where the Fabrizio Bianchi Chardonnay is produced today, and the Il Mulino vineyard, which thanks to its pedo-climatic characteristics is the ideal place for the production of Cabernet Sauvignon.
The density of the estate is the traditional one with about 5,000/5,500 plants per hectare, while the growing systems are guyot in some vineyards and the spurred cordon in others.
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1 Item
Data sheet
- Classification
- Toscana IGP
- Organic
- No
- Year
- 2004
- Size
- Magnum
- Gradation
- 13,5%
- Body
- Heavy
- Ageing and Fining
- 18 months in new French-oak barriques, bottle aging 12 months
- Ageing
- From 18 to 24 months
- Color
- Dark ruby red.
- Scent
- Of dark cherries and herbaceous. They are perceptible spicy and minty aromas
- Aroma
- Floral, Fruity, Spicy, Vegetal, balsamic
- Taste
- Precious and fine, characterized by a great aromatic structure and flavor and a long finish
- Serving temperature
- 16°-18° C.
- Blend
- Cabernet Sauvignon
- Blend description
- 100% Cabernet Sauvignon presi dal vigneto Mulino di 7 ettari
- Contains sulfites
- Si
- Zone
- Toscana
- Matching
- Cured cheeses, Game, Grilled meat, Kill, Red meat, Red meat stew, Roast, Roasted red meat, T-bone steak (Florentine steak)
- Ideal with
- Cured cheeses, Meat Red
Comments (0)
Winery
Nel 1960 Fabrizio acquista la proprietà, grazie alla moglie Giuliana, cominciò a piantare nuove vigne e da qui inizia un’ incredibile storia di amore, passione e gioia verso il vino e tutto ciò che lo circonda. Passano 2 anni, siamo nel 1962 Fabrizio ha il battesimo per la prima volta all’interno della Denominazione Chianti Classico, le uve del vigneto Il Poggio: nasce il Primo Cru di Chianti Classico. Siamo nel 1968 Fabrizio decide di eliminare dall’uvaggio del Poggio le uve a bacca bianca (Trebbiano e Malvasia) allora richieste obbligatoriamente dal Disciplinare. Sempre nel 1968 decide di eliminare anche i raspi in fermentazione e l’uso,
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Out of the 72 hectares of vineyards, between 260 and 310 metres a.s.l., 56 hectares are of Sangiovese, the vine which the company has always deeply believed in right from the start.
The Sangiovese clones present in the vineyards come from a mass selection of the vines found in the vineyard Il Poggio, the mother of all the vineyards at Monsanto. Also present in a small percentage are the two historic vines of the Chianti Classico grape blend : Canaiolo and Colorino.
In 1976, Fabrizio Bianchi decided to experiment two non-autochthonous vines : he planted the Valdigallo vineyard where the Fabrizio Bianchi Chardonnay is produced today, and the Il Mulino vineyard, which thanks to its pedo-climatic characteristics is the ideal place for the production of Cabernet Sauvignon.
The density of the estate is the traditional one with about